Roast Chicken with Paprika & Shallots


1 4lb-ish organic roasted chicken
1 large lemon or 2 medium lemons
2 large shallots
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon kosher salt
1/3 cup olive oil, or more as needed


1. In a small bowl whisk together the olive oil, salt, paprika, and garlic salt. Pat the chicken dry and rub it all over with the olive oil mixture, including in the cavity and under the skin as much as possible.

2. Quarter the lemons and shallots and shove them deep into the cavity of the chicken. Place the chicken in a clean roasting pan and all it to rest for at least 4 hours or up to overnight in the fridge.

3. Preheat the oven to 375ºF.

4. Remove the chicken from the fridge and place it in a roasting rack set inside a roasting pan. Roast for about 2 hours (rough 25 minutes per pound), or until the skin is crispy and golden and the juices run clear.

Naptime Notes

Naptime Recipe Serving ideas

This new, fun flavor was a real favorite of hours. It has a little bit of a rotisserie flavor to it.

Naptime Stopwatch

20 minutes prep time, 2 hours cook time

Naptime Reviews

A delicious comfort food for fall.


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